The post Paleo Cauliflower Crust Pizza with Mushrooms appeared first on Paleo Flourish Magazine.
This is a tasty, moreish paleo pizza base which you can top with any meat or vegetable of your choice. We used umami-packed sliced mushrooms (not included in the macros). This recipe is adequate for two servings, especially if served with a fresh, green side salad.
11 oz (300 g or approx. 1/2 a head of cauliflower), food processed into small pieces
2/3 cup (80 g) almond flour
1 teaspoon (3 g) garlic powder
1 teaspoon (2 g) onion powder
1 teaspoon (1 g) dried oregano
2 teaspoons (10 ml) olive oil, plus extra to drizzle
1 egg, lightly beaten
Salt and freshly ground black pepper
3 white button mushrooms (30 g), sliced
0.2 oz arugula (6g)
Instructions
Preheat the oven to 350°F / 180°C.
Place the food processed cauliflower into a dish and cook in the microwave, partially covered – on high for 5-6 minutes. Carefully remove and tip the cauliflower onto a clean dish towel or muslin cloth. Allow to cool.
Wrap the dishcloth / muslin around the cauliflower and squeeze as much of the moisture out as you possibly can. Tip into a bowl and add the almond flour, garlic powder, onion powder, dried oregano, olive oil, egg, and salt and pepper.
Combine well until it forms a ball of dough. Tip onto a tray lined with parchment paper and shape into a round, thin ‘pizza’ shape. Place in the oven for 10 minutes.
After 10 minutes, remove the pizza and arrange the mushrooms slices on top. Return to the oven for an additional 10 minutes. Once done, top with arugula and serve immediately.
Nutrition
Calories:301
Sugar:6g
Fat:23g
Carbohydrates:17g
Fiber:8g
Protein:13g
The post Paleo Cauliflower Crust Pizza with Mushrooms appeared first on Paleo Flourish Magazine.
